Tomato season brings tasty recipes

They’re great as is, but fabulous zipped up in a piquant jam or stuffed and baked

Cheese-stuffed tomatoes. (THE ASSOCIATED PRESS)

Slice ’em and salt ’em.

That’s really all a seasonally delicious tomato needs. Though if you really want to gussy it up, you could add a bit of pepper, a splash of olive oil, maybe a sprinkle of balsamic vinegar. Just enough of each to highlight the sweetly acidic flavour of the juicy tomato flesh.

Still, summer tends to bring an abundance of tomatoes, and after a while we find ourselves hankering for something with a little more oomph. And a salad just isn’t cutting it.

So we couldn’t help but dream up a few other ways to play to a tomato’s strengths. We started by turning them into a spicy-sweet jam that is a perfect accompaniment to cheeses and cured meats. Or try it in place of ketchup on a burger (or over any grilled meat, for that matter). It’s also amazing added to a grilled cheese.

Looking for something a bit more robust? Try our recipe for cheese-stuffed tomatoes, which fills hollowed out tomatoes with a mix of breadcrumbs and Monterey Jack cheese, then bakes them until bubbling.

SPICY-SWEET TOMATO JAM

Start to finish: 1 hour, plus cooling

Makes 3 cups

8 large tomatoes, diced

2 large yellow onions, diced

1/2 to 1 tsp red pepper flakes

3/4 cup packed brown sugar

1 tsp kosher salt

1/2 tsp ground black pepper

2 tbsp minced fresh rosemary

2 cloves garlic, minced

1/4 cup balsamic vinegar

In large saute pan, combine all ingredients. Bring to simmer and cook, stirring frequently, for 1 hour, or until thick and jammy. Allow to cool. Store in an airtight container in refrigerator for up to 3 weeks.

In medium skillet over medium-high, heat oil. Add onion, garlic and coriander. Cook for 5 minutes, or just until tender. Stir in breadcrumbs, cheese, salt, pepper and cilantro.

Cut a 1/2 inch slice off top of each tomato. Use melon baller to scoop out insides of tomato, leaving outer flesh intact. Spoon quarter of cheese mixture into each tomato. Arrange filled tomatoes in prepared pan. Bake for 8 to 10 minutes, until tender and bubbly.